Mini Pesto Pizzas

2 plum tomatoes
30 gm Parmesan cheese, freshly grated
1/4 cup walnuts
1 pkg refrigerated pizza crust
1/3 cup prepared VE Pesto Herb
125 gm grated mozzarella cheese

1. Preheat oven to 425F.
2. Slice tomatoes; set aside.
3. Coarsely chop walnuts. Combine walnuts and Parmesan cheese in small bowl; mix well.
4. Place dough on to cutting board (DO NOT unroll dough). Slice dough into 1/2 inch pieces using Utility Knife (should make about 15). Place disks onto lightly greased cookie sheet, slightly flatten and seal seams.
5. Spread 1 tsp pesto over each crust. Top with mozzarella cheese, tomato, and Parmesan mixture.
6. Bake 12-15 minutes or until crusts are golden brown.

Pesto Rigatoni

Thanks to Shelley Amos for sharing one of her favorite Epicure Selections recipes.

1 - 28 oz can crushed tomatoes
VE Sea Salt and VE Pepper to taste
1 - 28 oz can diced tomatoes
VE Chili Flakes to taste
pinch of brown sugar
1/4 cup extra virgin olive oil (optional)
1/4 cup VE Pesto Herb Mix - prepared according to recipe on label
1 lb Rigatoni (or any other bite sized pasta)
Parmesan cheese - freshly grated

1. In large saucepan, combine tomatoes, sugar, VE Pesto. Simmer sauce for 20 minutes while pasta is cooking. Season to taste with VE Sea Salt and VE Peppers. Add olive oil for extra richness if desired.
2.Combine sauce and pasta in large serving bowl. Serve with freshly grated Parmesan cheese.
3.Round out your meal with a quick green salad and a loaf of crusty bread.

Note: Additions to this simple pasta can be pitted olives, cooked and sliced spicy Italian sausage, capers, canned artichokes, or roasted peppers.

Hot Bruschetta Dip

1 cup cream cheese (light)
1/2 cup Mayonnaise (light)
1/2 cup grated Parmesan Cheese
2 cups drained diced tomatoes
2 Tbsp VE Bruschetta Herbs (or 2 Tbsp of VE Pesto Herb Mix)

1. In medium bowl combine all ingredients together.
2. Pour into oven proof serving dish. Bake at 350F for 20 minutes or until bubbly.
3. Serve hot.

To freeze for future use: Combine ingredients together and place in freezer. To use allow to defrost in fridge, then heat in oven as directed.

Pesto Cheese Bread

Bread or Dinner roll dough, thawed to room temperature
1 Tbsp butter, melted
1 tsp VE Pasta Seasoning
4 Tbsp prepared VE Pesto Herb Mix
1 cup grated mozzarella cheese
1/2 cup shredded fresh Parmesan cheese

1. Roll dough out on greased pizza pan.
2. Brush dough with butter then sprinkle on VE Pasta Seasoning.
3. Cover with dampened tea towel or plastic wrap and allow to rise for 30 minutes.
4. Remove covering and poke dough several times with a fingers, or a fork, to prevent bubbles from forming as it bakes.
5. Bake at 350 F for 10-12 minutes. Remove from oven and spread with prepared VE Pesto Herb Mix. Sprinkle cheeses on top Pesto.
6. Return to oven and bake for 10-12 minutes or until cheese is nicely melted.

Marinated Grilled Chicken

1/4 cup of Olive Oil
2 tsp VE Herb and Garlic Dip Mix
2 tsp VE Pesto Herb Mix
2 tsp VE Louisiana Hot and Spicy Dip Mix
2 chicken breasts

1. Place first four ingredients in zip lok bag and squish mix to mix ingredients together.
2. Add chicken. Zip closed and squish bag to coat the chicken with marinade.
3. Place in frige and let marinade for at least 15 minutes.
4. Grill until juices run clear, turning once during cooking.

Pesto Cheese Appetizer

by Jennifer Fox

Serve this with your favorite cracker.

1 cup cream cheese
2 Tbsp milk
1 cup blue cheese
1/4 cup brandy
1 cup grated cheddar (old is best)
1 recipe prepared VE Pesto Mix (recipe on jar)

1. In food processor or blender mix together the first 5 ingredients.
2. Grease serving dish and place a piece of parchment paper on bottom, cut to fit.
3. Spread 1/2 the cheese mixture on bottom serving dish.
4. Dolup on prepared VE Pesto Herb Mix and spread over cheese mixture.
5. Smooth remaining cheese mixture on top, using back of a spoon. Cover with tin foil and refrigerate until set. Keep leftover dip in refrigerator.

Classic Bruschetta with Pesto

2 cups diced tomatoes
2 Tbsp VE Pesto Herb Mix
2 Tbsp olive oil
VE Sea Salt and VE Pepper, to taste
1 French Baguette
Mozzarella Cheese, grated
Parmesan cheese, grated

1. Preheat oven to 350F
2. Combine tomatoes, VE Pesto Herb Mix, Olive oil, Salt and Pepper.
3. Spoon tomato mixture onto baguette that has been sliced in half horizontally (or cut into thick slices, and laid on baking sheet).
4. Top with cheeses.
5. Bake for 5-7 minutes, until cheeses are bubbly.

Greek Pesto Bread

by Mona Wrangler

Serve this pizza type bread with your favorite salad or cut it into smaller pieces for appetizers.

1 bread machine pizza dough (2 cups flour size), or any pizza dough recipe
1 recipe of prepared VE Pesto Sauce Mix (recipe on VE Pesto Seasoning Jar)
2 cups mozzarella cheese, shredded
2 - 3 Roma Tomatoes, thinly sliced
8 mushrooms, thinly sliced
1/2 cup freshly grated Parmesan cheese
VE Greek Seasoning to taste
VE Salt & pepper to taste

1. Preheat oven to 350F
2. Roll out pizza dough onto baking sheet.
3. Spread prepared VE Pesto Sauce on dough.
4. Top next with mozzarella cheese, then tomatoes, mushrooms and finally parmesan cheese. 5. Sprinkle on VE Epicure Greek Seasoning, salt and pepper.
6. Bake for 25 minutes, or until done.

Pesto Cheesy Chicken Rolls

4 servings
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared VE Pesto Herb Mix
4 thick slices mozzarella cheese

1. Preheat oven to 350.
2. Mix VE Pesto Herb Mix according to directions on bottle to make 1 cup prepared Pesto
3. Spread 2 to 3 tablespoons of the Pesto Mix each chicken breast. Place a slice of cheese on top of each chicken breast. Roll up tightly. Secure the rolls with toothpicks. Place in a lightly greased baking dish.
3. Bake for 45 to 50 minutes in oven, uncovered, until juices run clear.

Pesto Ravioli with Chicken

4 servings

2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into strips
3/4 cup chicken broth
1 (9 ounce) package refrigerated cheese ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red pepper, thinly sliced
1/4 cup VE Pesto Herb Mix
VE Salt and VE Pepper, to taste
Parmesan cheese, freshly grated

1. Heat oil in a large frying pan, over med-high.
2. Add chicken and cook for 4 minutes until lightly browned. Set aside in bowl.
3. Add broth and ravioli to frying pan Bring to a boil then lower heat, cover and allow to simmer for 4 minutes, or until ravioli is cooked.
4. Return chicken to the frying pan. Add zucchini and red pepper. Increase heat to med-high and cook for 3 minutes, until veggies are tender crisp, being sure to stir frequently.
5. Add pesto and toss to coat.
6. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve hot.

Baked Creamy Pesto Chicken and Rice

by Andrea Buckley
Serves 4
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
4 chicken breasts
Cooked rice

1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.
5. Place thawed chicken breasts on parchment lined baking sheet (parchment makes cleanup a snap). Pour sauce over the top of uncooked chicken breasts (thawed).
6. Cook at 350F for 45-50 minutes, until chicken is cooked through.
7. Serve with rice.

Creamy Alfredo Pesto

by Andrea Buckley
Serves 4-6
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
Fresh cheese Tortellini (or any type of pasta)

1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.

Pesto Chicken Pinwheels

2 Tbsp VE Pesto Herb
3 Tbsp Hot Water
4 oz Feta Cheese, crumbled
1/8 tsp freshly ground VE pepper
4 chicken breast halves

1. Mix together VE Pesto Herb and hot water, allow to stand for 5 minutes to soften spices.
2. Add Feta and pepper. Set aside.
3. Using a Meat tenderizer (or meat mallet) flatten chicken to about 1/4 inch thickness.
4. Spread about 2 Tbsp of pesto-cheese mix on each chicken breast. Roll each piece of chicken and secure with toothpicks. Place on greased coking dish with seam side down.
5. Bake at 400F for 25-35 minutes, until juices run clear when meat is pricked with fork. Remove from oven and let stand for 5 minutes. Cut into 1/2 inch rounds and serve.

Pesto Cream Cheese Spread

by Dana Kayal

Use this as a spread for Bagels or crackers, or spread some on a pita (or tortilla) as a base for a wrap, or just spread some on a wrap, roll and slice for a great appetizer for your guests.
1 cup cream cheese
1/2 cup no-fat sour cream
1 Tbsp Hot water
2 tsp VE Pesto Herb
1 tsp VE Sun-Dried Tomato Dip Mix
1/4 cup Chopped Sun-Dried Tomatos

1. Whip together cream cheese and Sour Cream.until light.
2. Mix together hot water, VE Pesto Herb and VE Sun Dried Tomato Dip Mix. Mix into cream cheese mixture. You are now ready to use this great tasting spread!

Pesto Chicken Breasts

By Terra Monk
Serves 4
4 chicken breasts, boneless, skinless
2 Tbsp VE Pesto mix
2 Tbsp Real Mayonnaise, low fat
8 slices Swiss, Gruyere or sharp cheddar

1. BBQ or bake chicken breasts until halfway done (flipping once on BBQ).
2. While chicken is cooking mix together VE Pesto Herb Mix and the Mayonnaise.
3. When chicken is half cooked spread pesto mixture evenly over breasts. Cook until chicken is cooked through and tender.
4. Place two cheese slices on each piece of chicken and cook until cheese is melted. Serve immediately and enjoy.

Bruschetta Bowtie Pasta

Serves 4
1 lb (450g) package bowtie pasta
2 – 28 oz (796ml) cans diced tomatoes
1/4 cup olive oil
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Pesto Herbs
1 Tbsp VE 3 Onion Dip Mix
1/2 cup grated Parmesan cheese
VE Sea Salt & VE Pepper, to taste
Grilled Italian sausage, sliced

1. Cook pasta in boiling water.
2. While pasta is cooking combine the following ingredients in a large bowl: tomatoes, olive oil, VE Balsamic Vinegar, VE Pesto Herbs and VE 3 Onion Dip Mix. Set aside.
3. Stir cooked, drained, pasta into bowl with tomato mixture. Add freshly grated Parmesan cheese, VE Sea Salt and VE Pepper. Toss. Serve with a nice crusty bread.

Tortilla Crisps

by Dana Kayal

½ cup softened butter (or margarine)
1/8 cup parmesan cheese, shredded
1 Tbsp VE Classic Vinaigrette
1 Tbsp Pesto Herb Mix
flour tortillas

Mix first 4 ingredients in a small bowl.
Lightly spread onto flour Tortillas
Using a Pizza cutter, cut each tortilla into 8 wedges.
Bake at 400F for 14minutes, until nicely golden brown. Enjoy warm or cold.

Quick and Easy Pasta Sauce

2lb of ground lean meat (beef, chicken, turkey)
2 Tbsp of VE 3 Onion Dip Mix
1 large(28oz) can of crushed tomatoes
3 Tbsp of VE Pesto Herb Mix
1 tsp of VE Greek Seasoning
1 can (5.5 oz)of tomato paste
1 tsp of VE Sea Salt or more to taste
1-2 tsp of sugar or honey

1. Brown ground meat with the 3 Onion Dip Mix in a large pot over medium heat.
2. Mix together tomatoes, paste, Pesto herb mix and Greek. Add to meat and stir to mix well.
3. Stir in sugar and salt. Let cook, at a simmer, for about 30 minutes.4. Serve over your favorite pasta.

Pesto Pasta Salad

Penne noodles
sliced black olives
diced fresh tomatoes
Parmesan cheese or Feta
1 Tbsp Olive oil
1 Tbsp VE Pesto Herb Mix

1. Cook noodles according to instructions. Drain.
2. Mix prepared pesto and add to the noodles with the other ingredients. Serve either warm or cold.

Sun Dried Tomato Pesto with Brie

1/4 cup chopped sun dried tomatoes
2 tsp olive oil
2 tsp VE Balsamic Vinegar
1/2 tsp dried basil or VE Pesta Mix
2 cloves garlic
1/4 cup fresh parsley, chopped
pepper to taste
2 - 125 g. round Brie cheese

1. Place sun dried tomatoes in medium bowl and with boiling water; let stand for 15 minutes then drain.
2. In a small frying pan heat oil. Add vinegar, basil and garlic and cook, stirring, for 1 minute. Remove from heat.
3. Add parsley, pepper and tomatoes. Stir to mix. Let cool.
4. Remove top rind off of cheese pieces and place on a baking sheet. Spoon tomato mixture on top of cheese. Bake at 350 for 5-10 minutes, until cheese is melted slightly. Serve with crackers.